Sunday, February 21, 2010

Tam O'Shanter Review & Peanut Coleslaw Recipe

I used to stop here often, homeward bound after work.You walk past the lobby fireplace into a dark pub scene - ordering a foamy Guinness served by the barman wearing puffy white long sleeves and a vest, while waitresses with Scottish tam berets, white stockings, and plaid skirts, wield trays of hearty Scottish cuisine. The 21 Century workday drops away gazing at framed swatches of tartan (plaid fabric) and a portrait of Scottish poet laureate Robert Burns. (Poetry & haggis, accompanied by a roving kilt-wearing player squeezing a squawking bagpipe, are served here on his birthday - it's quite a scene.)

The Tam O'Shanter was built in 1922 in the Tudor style, and became the "unofficial" Disney Studio commissary (the studio was originally down the street on Los Feliz Blvd.). Classic Hollywood talent from John Wayne and Mary Pickford, to silent comic Fatty Arbuckle, were regulars.

Do order "my dinner of choice" at the Ale & Sandwich Bar: a sliced beef brisket sandwich on a roll, with a large scoop of whipped creamy horseradish, and a side of peanut coleslaw. The moist slow-cooked sliced brisket spills from an over-stuffed sandwich.

The horseradish is presented folded into whipped cream - rich, sweet and hot. This is the only peanut coleslaw I have ever tried and it is delicious. Dressed in oil and vinegar, the addition of regular roasted peanuts adds extra flavor and heft - cabbage, green onion and peanuts are crunchy contrasts. There is also a decent mayo moistened potato salad.

The salads and creamy horseradish are self-serve and all-you-can-eat. The sandwich with sides are a little steep for this chintzy diner at $11.50, but the uniquely well-preserved setting, and Guinness on tap, adds extra value.

As a tasty bonus I recreated the Tam O'Shanter's delicious Peanut Coleslaw Recipe. All the ingredients were bought cheaply - Albertson's grocery, my local liquor store, and the 99c Only Store.

I'm too penny-pinching to exactly replicate their recipe; I use 1/2 head of red cabbage - they use 2 types of cabbage, red and regular (that is a lot of cabbage), but you can use both for a large party. This coleslaw is oil and vinegar based, so I recommend using a tasty vegetable oil like olive or avocado (which was selling at this 99c Only Store). Simple to prepare: just shred cabbage, slice a few green onions, add roasted peanuts (rinsed of salt, and patted dry), then pour in oil and vinegar. Best to let mixture marinate for a half hour before serving. This crunchy side will go with your favorite sandwich, too!

Peanut ColeslawIngredients (serves 4)1/2 head red cabbage finely shredded or chopped (thin one inch slices) - OK to use one regular pre-chopped bag of coleslaw -- or combine 1/4 head of red and regular cabbage.1/2 cup of peanuts - if salted, best to rinse off salt and pat dry. Remove shells and flaky skin if necessary.2-4 chopped green onions - green stems too, but discard stringy roots.1/4 cup of vegetable oil - olive, avocado, any tasty type.2 teaspoons of vinegar - I used rice vinegar, but any kind will do.Salt and black pepper to taste - peanuts add plenty of salt, so just a pinch will do.

DirectionsChop green onions and finely chop or shred cabbage, or mix in a pre-chopped package of cabbage into a large bowl. Rinse and pat dry a small package of peanuts and add to chopped cabbage. Season with a little pepper. Whisk together oil and vinegar in a bowl. Pour over coleslaw and mix well. Ready to eat. Serve at room temperature.

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I take the
haute out of cuisine, developing tasty recipes that anyone can afford to
make. I use food ingredients for my recipes that cost around 99 cents each, or 99
cents per pound. I create yummy photos, fun GIFS, and
clever videos with a food theme.